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Very fast chilling in beef. 1. Peri-mortem and the chilling process. 2. Muscle to meat. 3. Eating quality. Concerted Action CT94-1881.

Author(s) : Eur. Comm.

Type of monograph: Report

Summary

This Concerted Action has been funded within the AIR RTD programme, which forms part of the European Community's Third Framework Programme. This report (in three volumes) contains presentations given at the plenary meetings in Theix (France), Kulmbach (Germany), Perugia (Italy), Zaragosa (Spain), and Helsinki (Finland) over a period of three years (1995-1997). Extract from the table of contents: Volume 1: ante mortem treatment, preslaughter stress; intra mortem treatment, electrical stimulation; very fast chilling post mortem; chilling, design and engineering; in the appendix: FSTA databank literature survey. Volume 2: the effects of chilling on beef and lamb quality; texture in very fast cooled beef; rapid chilling and meat ageing;effects of conventional chilling on beef quality; freezing as a tool to prevent cold-shortening; effect of cooling rate on meat texture; biochemical and structural changes under very fast chilling conditions. Volume 3: chilling rate and tenderness of beef; research on electrical stimulation of beef in the UK; experimental measurements; exploratory experiments; consumer analysis of tenderness and acceptability; sensory quality; influence of cold on growth and survival of bacteria. Some of the papers will be abstracted in a future issue of the IIR Bulletin.

Details

  • Original title: Very fast chilling in beef. 1. Peri-mortem and the chilling process. 2. Muscle to meat. 3. Eating quality. Concerted Action CT94-1881.
  • Record ID : 1999-2640
  • Languages: English
  • Publication: Teagasc, The National Food Centre - United kingdom/United kingdom
  • Publication date: 1998/02
  • ISBN: 0862924707
  • Source: Source: AIR CT94-1881; 3 vol.; 507 p. (21 x 29.7); fig.; tabl.; append.
  • Document available for consultation in the library of the IIR headquarters only.

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